Recipe for Saag Murgh


  • 1 Kg. Chicken, skinned, cleaned and cut into pieces)
  • 2 tbsp. Ginger paste
  • 2 tbsp. Garlic paste
  • 1 cup Onion Paste
  • 3/4 cup Tomatoes Chopped
  • 13/4 cup Spinach (palak) Puree
  • 2/3 tsp. Maize flour (makke ka atta)
  • 1/2 tsp. Fenugreek Powder (kasoori methi)
  • 2-3 Cinamon sticks
  • 2 Bay leaf
  • 3-4 tbsp. Oil
  • Salt to taste
  • 1 tsp.chilli Powder or to taste
  • 1/2 cup butter
  • 2/3 tsp white pepper
  • 2 tsp Ginger juliennes
  • 40 ml. water

Cooking Directions

Heat the oil in a deep saucepan , add whole spice and saute the on medium heat till they begin to crackle.

Add ginger-garlic and onion paste and fry till it becomes golden brown in colour.

Now add tomatoes and chili powder, saute for a minute or two.

Add spinach puree, stir in mazie flour diluted with water and cook over medium heat for 10-15 minutes, stirring occasionally.

In another pan heat butter and saute the chicken until lightly browned.

Transfer the chicken pieces into spinach gravy. Add salt and white pepper powder, mix well.

Cover and cook on a low heat for 10-15 minutes or until chicken is completely done.

Serve hot garnished with ginger julienne and fenugreek powder.

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